Unidade de Tecnologia Alimentar-INIA-Dois Portos-INRB, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
Anal Chim Acta. 2010 Feb 15;660(1-2):43-52. doi: 10.1016/j.aca.2009.10.059. Epub 2009 Nov 3.
Wooden barrels are used in the ageing or maturation of many alcoholic beverages, namely brandies and wines. However, the high costs related to ageing in wooden barrels have led to a search for alternative technologies. In this study we examined the application of wood fragments to the beverage in order to promote an accelerated ageing. We evaluated the sensory and chemical modifications in brandy aged in presence of two types of wood fragments, from two different woods (Limousin oak wood and Portuguese chestnut wood), and compared those with a brandy aged in wooden barrels. The results of the analysis of variance revealed more significant effects of wood botanical species than the ageing system on the sensory attributes. Concerning the ageing system, significant differences in brandy colour attributes were found, namely golden, topaz and greenish; olfactory attributes such as alcoholic, toasted and coffee; and the gustatory attribute, bitter. The brandies aged in the presence of wood tablets presented the highest intensities of topaz and greenish colour, toasted and coffee odours, while the brandies aged in wooden barrels presented the highest intensities of golden colour, alcohol odour and bitter taste. However, the overall quality of the brandies was similar. The analysis of odourant compounds showed a great discrimination of the brandies based on the ageing system. The brandies aged in wooden barrels presented the highest levels of several ethyl esters, acids, furanic aldehydes and the lowest levels of volatile phenols. Thus, considering the overall quality of the brandies, these results suggest the use of wood fragments to be an interesting alternative technology. On the other hand, the chemical analysis of the brandies showed the possibility of discriminating the ageing technologies based on odourant compound levels.
木桶被用于许多酒精饮料的陈酿或成熟过程中，例如白兰地和葡萄酒。然而，在木桶中陈酿的高成本导致人们寻求替代技术。在这项研究中，我们研究了将木屑应用于饮料中以促进加速陈酿的方法。我们评估了在两种不同木材（利穆赞橡木和葡萄牙栗木）的木屑存在下陈酿白兰地的感官和化学变化，并将其与在木桶中陈酿的白兰地进行了比较。方差分析的结果表明，木材的植物种类对感官属性的影响比陈酿系统更为显著。就陈酿系统而言，在白兰地的颜色属性方面发现了明显的差异，例如金黄色、黄玉色和绿色；在嗅觉属性方面，如酒精味、烤味和咖啡味；以及在味觉属性方面，苦味。在木屑存在下陈酿的白兰地表现出最高的黄玉色和绿色、烤味和咖啡味的强度，而在木桶中陈酿的白兰地则表现出最高的金黄色、酒精味和苦味的强度。然而，白兰地的整体质量相似。香气化合物的分析表明，根据陈酿系统可以很好地区分白兰地。在木桶中陈酿的白兰地表现出几种乙酯、酸、呋喃醛和挥发性酚的含量最高，而挥发性酚的含量最低。因此，考虑到白兰地的整体质量，这些结果表明木屑的使用是一种有趣的替代技术。另一方面，白兰地的化学分析表明，根据香气化合物的水平，可以区分陈酿技术。
